Browse All Recipes

Pea and ham soup

Australian Gourmet Traveller entree recipe for pea and ham soup

By Rodney Dunn
  • Serves 8
  • Print
Pea and ham soup


  • 50 gm butter
  • 2 onions, thinly sliced
  • 1 ham hock, cut into 3 pieces (ask your butcher to do this) (about 1.2kg)
  • 500 gm split green peas (see note)
  • To serve: extra-virgin olive oil
  • To serve: crusty wholegrain bread


  • 1
    Heat butter in a large saucepan over low heat, add onion and sauté for 12 minutes or until caramelised. Add ham hock and 3 litres cold water. Bring to the boil and simmer for 1½ hours. Remove ham hock and set aside.
  • 2
    Add split green peas to soup and simmer for 2 hours or until peas have dissolved and soup thickened. Season to taste with sea salt and fresh ground black pepper.
  • 3
    Remove meat from hock, coarsely chop and add to soup. Ladle soup into bowls, drizzle with olive oil and serve with bread.


Note Split green peas are available from health food stores and select supermarkets.

  • Author: Rodney Dunn